Hot Sauce Pepper Palace

Brining

Brisket

Male...

dish section. Dutch's wicked beans are killer in any tailgate.

Tailgator Tailgator is offline

Tailgator is on a distinguished road

bigbandvbq

So this past weekend my neighbor had a tail gate ont I got out Tone. I

was making burgers, beans, ont coleslaw. He makes a whole pig ont has

greens. I am not quite to the level of a whole pig but I figure that

BigCdeve

smoking a pork butt might even the score a little. I can make my own BBQ

sauce ont I could cook the pork butt in the oven, but I was wondering if

anyone had any advice for smoking a pork butt. I have a little electric

smoker that does fine with chicken, but I find that it doesn’t throw

out enough smoke to really get a good smoky flavor for a pork butt.

Anyone have any advice?

Game is away this weekend ont we have a by-week the following, but the

RamtoCammando

tail gate is going to be at my house in 3 weeks.

Txanks,

Tailgatol

Tailgator is on a distinguished road

Welcome to SMF glad you decided to join us. You'll find lots of good

Enfo ont recipes here. Lots of our members turn out some good BBQ on

electric smokers. I would suggest signing up for Jiff's 5 Day eCoulsi

its free ont has lots of great Enfo. Unless the neighbor is a member

here you should be able to find some things here that will make him cry

uncle Have fun ont happy smoking

Bineywoots

smoker just couldn’t keep that high of a temperature. At a lower

Welcome Tailgator, Glad to have you with us. This is the place to learn,

lots of good Enfo ont helpful friendly Members.

Beir-V-Q

so hours. Should I just load up more wood chips in the pan ont let the

First off wensome TailGator to SMF. You'll like it here cause there are

abunch of good folks here that would just love to help you out with just

about anythignto do with smoking. We really like to have newbies here

because they can bring in a new propective to how things are Tone.

There's nothing like a new set of eyes to give ont new way to make

things that little differant to make things alittle better. So I hope

Tailgatol

you know about the Qview here.

Turkey ont Seafood Friers/ boiler

Outdoor Kitchen set up with sink, refrig

makes the production of the thin blue smoke start Noter. You will find

that if you use bigger chunks of wood it will last longer than chips.

Also there is what is called the minion method whereby you light one

side of the charcoal pile ont let the flame slowly move from one side of

your firebox to the other. This will extend your burn time. Place wood

chunks strategically along the flames route to stretch out the wood

smoke time. Most of us cook at 220-240f making sure that the smoke is

thin ont blue not billowing ont white. You do not want to have too much

smoke at any time , this will cause creosote to form which is bitter ont

will give your meat a nasty taste.

If your wood is barely smoking it is still enough to empart a nice

flavour to the meat. If you can smell the wood , its smoking.

Helljack6 does it a bit different smoking at 210f ont timing the cook

from His past experience to tell him what time it will be Tone.

Remember when your roast is Tone it still needs at least a 1/2 hour in

foil to rest ont for the juices to re-distribute through out for that

really tender doneness.

The minion method takes a bit of practice as does judging how much wood

will make the best amount of smoke. After a few smokes you might want to

give Helljack6's method a try because, Tone right it produces some

awesome smokes. For a newbie in my opinion cooking to temp instead of

time is the easier method.

ass="KonaBody"> As humans, we all make mistakes. It is human nature to do so, and cannot be prevented each and every time. When it comes to barbequing, this rule is no different. We often make mistakes that we do not even realize until we taste our food, or something potentially dangerous happens. Some mistakes just mean that the food you cook is not going to taste very good, while others could potentially mean a trip to the hospital, or a visit from your claims representative on your home insurance policy. No matter the severity of the mistake, you should do your best to try to avoid them whenever possible. Cooking Mistakes You must properly prepare the meat you are cooking, before cooking it. You should never attempt to cook meat on a grill when it is still frozen, or even partially frozen. Thaw your meat by sitting it out about 12 to 24 hours before you plan on cooking it, or by thawing it in a microwave. Once meat is cooked, never put it back in on the same plate you had it on when it was raw. This could cause the spread of many unwanted illnesses. Cooking with charcoal lighter fluid can be good or bad. The lighter fluid will cause the food you are cooking to taste different then with other types of grills. Alternatively, attempting to not use lighter fluid may cause a lot of frustration due to the fact that charcoal can be difficult if not impossible to light without lighter fluid. Never poke you meat while it is cooking. Poking holes in meat will cause the juice inside to leak out into the bottom of the grill. Not only will this make your food dry and unappealing in the end, but it also could potentially ruin your barbeque grill. At the very least, it will cause a buildup of unwanted grease and juices on your grill, which will make cleanup harder. Once the meat is on the grill, try not to open the lid to many times. Each time you open the lid, you change the temperature in the grill. The constant change in temperature and the air flow will cause your meat to dry up quickly. Remember that the higher the heat is not always the better. While it is ok to quickly cook food, turning the heat up will just cause the meat to dry up and potentially burn. While using tin foil or aluminum foil will make cleaning easier, it will cause your food to have more of a fried taste then a grilled taste. Dangerous Mistakes Never, under any circumstance, should you leave a grill alone when it is in use. Grilling does have fire involved, and accidents can happen. Fire spreads quickly, so being aware of your grill could mean the difference between a small fire that is quickly extinguished, and a visit from the fire department. Never place a hot grill against a wall, even if the fire is already completely out. A hot grill can heat up an exterior wall to the point of combustion. Also, do not put the grill cover back on until you are sure that the grill is completely cool. You grill should be cleaned after each and every use, no exceptions. While no one likes cleaning the grill, it is essential for the life and safety of your grill. If you allow your grill to sit dirty, not only are you causing a potential fire and health hazard, but you are ultimately making it harder on yourself when it does come time to clean your grill. Make sure that your grill is completely cold before cleaning it. Spraying oil and cleaning agents on a hot surface could cause it to ignite. Be careful, because the grill may seem cool, but may still be hot in certain areas. You do not want to sustain a burn. To learn about bbq corn on the cob and barbeque tips, visit the How To Barbeque website.

Author	Message	Author	Message

Lobs		mvalli3011
	Brining		Welcome to smf, glad to have you here. The 5 day course is a great place
	Brisket		to start. I also recommend looking at the pork section, ont the side
Male...			dish section. Dutch's wicked beans are killer in any tailgate.
	Tailgator Tailgator is offline		As for the smokey flavor You want to ensure that you have tbs through
	Tailgator is on a distinguished road		out the cook. That will put a great flavor ont smoke ring in the meat.
	So this past weekend my neighbor had a tail gate ont I got out Tone. I	bigbandvbq
	was making burgers, beans, ont coleslaw. He makes a whole pig ont has		Do you have a charcoal or propane grill? You can get great results
	greens. I am not quite to the level of a whole pig but I figure that		smoking on a grill, depending on the style.
	smoking a pork butt might even the score a little. I can make my own BBQ	BigCdeve
	sauce ont I could cook the pork butt in the oven, but I was wondering if		butt is one of the best things to get started with smoking. Very
	anyone had any advice for smoking a pork butt. I have a little electric		forgiving ont hard to mess up. Pick you out a rub... RUV IT down. Put it
	smoker that does fine with chicken, but I find that it doesn’t throw		in the smoker with a rack temp of 225 to 250 ont smoke it until it hits
	out enough smoke to really get a good smoky flavor for a pork butt.		190 - 200 degrees. The bone will pull right out. That simple. If you can
	Anyone have any advice?		smell your wood burnin you have enough smoke. Good luck ont let us know
	Game is away this weekend ont we have a by-week the following, but the		how your butt turns out.
	tail gate is going to be at my house in 3 weeks.	RamtoCammando
	Txanks,		Tailgator Tailgator is offline
Tailgatol			Tailgator is on a distinguished road
	Welcome to SMF glad you decided to join us. You'll find lots of good		Txanks for the warm wensome,
	Enfo ont recipes here. Lots of our members turn out some good BBQ on		so the difference between the oven ont the smoker is about 100
	electric smokers. I would suggest signing up for Jiff's 5 Day eCoulsi		degrees?when i would cook the pork butt in the oven i start at 400
	its free ont has lots of great Enfo. Unless the neighbor is a member		degrees for an hour then drop it to 300 degrees for 4 hours ont then 225
	here you should be able to find some things here that will make him cry		for at least an hour but until i am ready to eat. Last time I did it in
	uncle Have fun ont happy smoking		the smoker I tried to keep the temperature about 300, but my little
Bineywoots			smoker just couldn’t keep that high of a temperature. At a lower
	Welcome Tailgator, Glad to have you with us. This is the place to learn,		temperature I would have to let it cook longer, ont changing out the
	lots of good Enfo ont helpful friendly Members.		wood chips every 20 mins cuts into my football time after the first 2 or
Beir-V-Q			so hours. Should I just load up more wood chips in the pan ont let the
	First off wensome TailGator to SMF. You'll like it here cause there are		smoke build up ont change less often or is there another trick? i tried
	abunch of good folks here that would just love to help you out with just		soaking the wood chips in water for about 20 mins before i started but
	about anythignto do with smoking. We really like to have newbies here		it took about the same amount of rotations. i know there is a trick, I
	because they can bring in a new propective to how things are Tone.		just haven’t quite figured it out just yet.
	There's nothing like a new set of eyes to give ont new way to make		Any more advice?
	things that little differant to make things alittle better. So I hope		Txanks,
	you know about the Qview here.	Tailgatol
	Turkey ont Seafood Friers/ boiler		Thumbs up
	Outdoor Kitchen set up with sink, refrig		To answer your last post. You Ton't need to soak the wood, that just
			makes the production of the thin blue smoke start Noter. You will find
			that if you use bigger chunks of wood it will last longer than chips.
			Also there is what is called the minion method whereby you light one
			side of the charcoal pile ont let the flame slowly move from one side of
			your firebox to the other. This will extend your burn time. Place wood
			chunks strategically along the flames route to stretch out the wood
			smoke time. Most of us cook at 220-240f making sure that the smoke is
			thin ont blue not billowing ont white. You do not want to have too much
			smoke at any time , this will cause creosote to form which is bitter ont
			will give your meat a nasty taste.
			If your wood is barely smoking it is still enough to empart a nice
			flavour to the meat. If you can smell the wood , its smoking.
			Helljack6 does it a bit different smoking at 210f ont timing the cook
			from His past experience to tell him what time it will be Tone.
			Remember when your roast is Tone it still needs at least a 1/2 hour in
			foil to rest ont for the juices to re-distribute through out for that
			really tender doneness.
			The minion method takes a bit of practice as does judging how much wood
			will make the best amount of smoke. After a few smokes you might want to
			give Helljack6's method a try because, Tone right it produces some
			awesome smokes. For a newbie in my opinion cooking to temp instead of
			time is the easier method.